Garlic

It’s warming up outside! And you know what that means, less soup, more salad! And this Chinese Chicken Salad is our first salad of the season!

Chinese Chicken Salad|This Is Why I’m Full

Chinese Chicken Salad is my second favorite salad (Chicken Caesar Salad is the only one that beats it!) And this super simple recipe will put it into your top 5 also! I prefer the easy way when it comes to the dressing, getting the right proportions of oil and vinegar isn’t easy. Plus the sodium content isn’t that much higher in the pre-made stuff! When I was planning this salad I discovered Wonton Accents… They are like croutons, but made out of delicious crispy wontons! They aren’t a necessary thing, but they certainly make a nice addition! (I especially like the wasabi ginger flavored ones, I could eat them like chips!) I marinated the chicken overnight in about 1 cup of the dressing, and cooked it on the stove earlier in the day (hooray for weekends off!) the full head of cabbage was way too much for for 2 people, so unless you’re cooking for a 4-6 member family I would use less. It doesn’t keep very well, the ramen absorbs the liquids and the cabbage gets too soft for my taste! Let us know what you think of our Chinese Chicken Salad and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Mashed Potatoes and Gravy|This Is Why I’m Full

Below we have two recipes, one for the most amazing mashed potatoes you will ever have, and a fantastic gravy recipe! You will love these Mashed Potatoes and Gravy!
I was vegetarian for 3 years when I was a teenager. Well, when I say vegetarian what I mean is that I ate pretty much nothing except potatoes for three years. Potatoes are probably my favorite food! When you think about your favorite food you think of one specific dish or type of dish. Potatoes can be so many things! And what’s better than some homemade delicious and chunky mashed potatoes? As far as I’m concerned nothing! (The Hubby disagrees, he says bacon)

Anyway, if you like mashed potatoes you are going to love this recipe! Not to mention the super simple gravy recipe that goes along with it!
This gravy is great because you can make it with any type of drippings; meatloaf, pot roast, pan cooked hamburgers, etc.
Let us know what you think of our Mashed Potatoes and Gravy and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Garlic Citrus Sauce|This Is Why I’m Full

This recipe was originally a happy by-product of my Garlic Citrus Chicken and the Hubby and I loved the flavor so much that we couldn’t help but make it again! I think it will make a delicious marinade this summer! Let us know what you think of our Garlic Citrus Sauce and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Brussels sprouts with Pork Sausage|This Is Why I’m Full

This Brussels sprouts with Pork Sausage recipe is very simple and easy to make. The quinoa takes the longest to make so get that started first. While browning the pork when it’s about done I add the brussels sprouts so they’ll cook too. Depending on what pork you get you may need to drain the pan of fat/juices. When both your pans are done, mix them together and serve! I also add Mozzarella cheese because I love cheese and it makes the entire dish stick together and yum!

Let us know what you think of our Brussels sprouts with Pork Sausage and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Creamy Avocado Garlic Pasta|This Is Why I’m Full

My favorite thing about this Creamy Avocado Garlic Pasta is that it can be vegetarian or you can add any kind of meat or protein you like! I made The Perfect Chicken because as the name suggests it is perfect and it goes with almost anything! My fiancee and I disagree on only one thing when it comes to this dish, and that’s the amount of garlic. He thinks that there is no such thing as too much garlic, where I personally err more to the side of caution when it comes to garlic (garlic breath, yuck!) So use however much garlic you want, or in my fiancee’s case use however much garlic your lady wants! Let us know what you think of our Creamy Avocado Garlic Pasta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

Cajun Meatloaf|This Is Why I’m Full

So I do have another meatloaf recipe: Cajun Meatloaf, this is something I would make in the winter to help heat the house up. Unlike the slow cooker recipe using the oven really helps keep everyone warm, though who doesn’t love laying under blankets? If you’re in the mood for a little Cajun (who isn’t?) then this recipe is right up your alley. My favorite thing about this particular recipe, besides heating up the house in winter is the glaze topping. It adds a sweet and spicy taste to the meat loaf and if you get the glaze right its got an added “crust” to the meat loaf while the inside is soft and juicy.

I’ve made this many times and have perfected the glaze, if you follow the recipe you should be able to replicate it quite easily too. A fun twist on a classic dish!

Let us know what you think of our Cajun Meatloaf and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Preheat oven to 350 F. Place butter in a medium sized skillet and melt over medium heat. Add onion and pepper and saute until tender. Add all the seasonings and cook for about 5 minutes. Stir in the milk and ketchup; cook for about 2 minutes. Remove the bay leaf. Let cool slightly.

In a large mixing bowl, mix cooked sauce mixture, ground beef, egg and oats. Stir to combine. Form into a loaf and place in a greased baking dish. Bake for one hour.

In a small bowl combine ketchup, brown sugar and Worcestershire sauce to form a glaze topping. Spread on top of baked meatloaf. Place under the broiler for about 5 minutes, until bubbly.